Grilled Strip Loin Steak Red Grill Angus with Basil Butter

ingredient

• 4 x 8-9 oz (4 x 250 g) strip loin steaks GrilRouge Angus
• Basil butter
• ½ lb. (225 g) unsalted butter*, at room temperature
• 1 bunch basil, blanched and spun
• 1 Tbsp. (15 mL) fresh parsley, blanched and spun
• 1 shallot, chopped
• 1/4 tsp. (1 mL) black pepper
• 1/4 tsp. (1 mL) Irresistible paprika*
• 1 tsp. (5 mL) tabasco
• 1 tsp. (5 mL) lemon juice*
• Marinade
• ¼ cup (60 mL) olive oil*
• 4 garlic cloves, chopped
• 1 Tbsp. (15 mL) Irresistible coarsely ground black pepper*
• 1 Tbsp. (15 mL) Irresistible celery salt*

Preparation

1. Basil butter: combine basil butter ingredients in a food processor. Transfer butter to a sheet of foil, shape into a roll and wrap it up, folding the ends over to seal. Keeps 7 - 8 days in the freezer or refrigerator.
2. Marinade: combine olive oil, garlic, coarsely ground black pepper and celery salt. Brush mixture on both sides of steak and marinate for 2 hours. Preheat barbecue to high.
3. Grill the steaks to desired degree of doneness: rare (145oF/63oC), medium-rare (155oF/68oC), medium (160oF/70oC). Serve topped with a 1-in. (2.5-cm) thick pat of basil butter.